Kid Approved & Diabetic Friendly

Snow Day Recipes & Activities

5 Kid Approved & Diabetic Friendly Snow Day Snacks- Collage

Even though I am a grown woman, I still look forward to a snow day as much as my kids. As soon as I catch wind that big snow might be coming, I’m heading to the store to stock up on groceries, going through our diabetes supplies and making sure we aren’t running low on anything, and trying to plan some fun activities to do with the kids.

For those of you that are the same as me, I thought I would share some fun snow day recipes and activities to do with the kids. First up…recipes!

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These Cheese Stick Snowmen are so easy to make and a nice, fun, low carb snack. I share the instructions on how to make them on t1everydaymagic.com- Cheese Stick Snowmen.

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A super fun recipe are these Hot Chocolate Popsicles. Even though it’s a cold treat, my kids really love these! Just another fun way to enjoy hot chocolate.

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Another yummy treat is these No-Bake Fudgy Snowballs. Not only do they look fun, but they are also healthy, gluten-free, egg-free, dairy-free, and vegan. And because they are no-bake, they come together super quick!

Snow Ice Cream- 2

Ever made Snow Ice Cream before? We hadn’t until a couple of years ago and the kids absolutely loved it! So fun!

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As long as we don’t lose power in the snow storm, I also enjoy baking on snow days. These 4-Ingredient Peanut Butter Cookies, are super easy, delicious and low carb. Get the recipe over at t1everydaymagic.com- 4 Ingredient Peanut Butter Cookies.

Snow Day Collage

Some other things we enjoy doing on a snow day is of course playing out in the snow. If there is enough snow, the kids always want to build a snowman. For the past few years I had a snowman kit I had made myself out of clay, but years of wear and tear has left some of the pieces in not the greatest of shape. I found a cheap snowman kit at Target that we now use. They also sell some snow bricks that can be used to make a snow fort. Snow painting is another favorite. You just add water and some food coloring into plastic squeeze bottles (like what you would put ketchup and mustard in), and have at it.

Indoor Activities

If it’s too cold to go outside and play, there is still lots of fun to be had inside. In past years we’ve enjoyed making forts in the house. The above picture is of my middle son in a fort we made using my Moby Wrap.

My kids also love these pretend snowballs (picture borrowed from Amazon.com) for an indoor snowball fight. My mom got these for them last year, and all 3 of my kids have loved having little snowball fights year round.

Snow Day Books

With 3 kids covering a wide range of ages (almost 10, 7 & 2), it can sometimes be difficult to find activities that aren’t boring to my 9 year old, but not too involved for my 2 year old. Books have been a great way to bridge the gap. I try to sit down with them every night and read together. It’s something they all 3 enjoy, and I certainly enjoy it as well! Nothing better than having my 3 kiddos curled up next to me on the couch and reading a good book to them. Above are some of our favorite snow related books- perfect snow day reads!

Snow Day Experiments

Snow days are also a good time to do some experimenting. My kids love a good experiment. Here are some fun ones we’ve done over the years, or plan to do this year.

Here is a list of some other fun ideas: 20 Must-Try Winter Science Experiments.

How do you like to spend snow days?

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Top 10 Posts of 2016

top-10-posts-of-2016

In case you missed the best of the best, here’s a list of 2016’s Top 10 Posts:

1) POWER Muffins: Blueberry+Oatmeal+Yogurt

2) 10 Kid Approved & Diabetic Friendly Snacks

3) Low Carb Breakfast Burritos

4) Chocolate Frosty

5) Pumpkin Chocolate Chip Cookies

6) Mini Caramel Apple Pops

7) Rainbow Fruit Skewers

8) Yogurt & Granola Fruit Kabobs

9) Cinnamon Pear Chips

10) 20 Kid Approved & Diabetic Friendly Lunch Ideas

I’m positive 2017 will hold even more deliciousness!

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Cookie’s N’ Milk Breakfast Cups

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Cookies for breakfast?! I don’t think I know any kids that would protest that!

If these delicious Cookies N’ Milk Breakfast Cups don’t make your mouth water, I don’t know what will! These little cups are SO delicious, and serving them in a bowl with milk and fresh berries takes them to a whole new level of deliciousness!

Breakfast Cookie Collage

These aren’t exactly a breakfast option you should choose every day, but rather a breakfast treat. They are super filling too, so for young kids 1 will probably fill them up. These would also make a good after-school snack. No matter when you choose to enjoy them, you’re sure to love them!

Cookie’s N’ Milk Breakfast Cups

Yield: 12 Cookie Breakfast Cups

Serving Size: 1 Cookie Breakfast Cup

Cookie’s N’ Milk Breakfast Cups

Recipe source: halfbakedharvest.com.

Ingredients

  • 2 1/2 cups old-fashioned oats
  • 2 tablespoons ground flaxseed meal
  • 1/2 teaspoon salt
  • 1/3 cup real maple syrup or honey
  • 2 tablespoons peanut or almond butter
  • 1/4 cup coconut oil
  • 1 very ripe banana, mashed
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar-free chocolate chips
  • Yogurt or milk, for serving
  • Fresh berries, for serving

Instructions

  1. Preheat oven to 350F. Grease a 12 cup muffin pan with butter, oil or cooking spray.
  2. In a large mixing bowl mix together the oats, flax and salt.
  3. In a medium bowl combine the maple syrup (or honey) and peanut butter. Microwave on high for 1 minute or until the mixture is bubbling; stir to combine. Add the coconut oil, mashed banana and vanilla; stir to combine.
  4. Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened. Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips.
  5. Remove the dough from the freezer and fold in the chocolate chips. Divide the dough evenly among the 12 muffin cups. Starting in the middle, press down lightly with your fingers to form a bowl. Press from the bottom up to form the dough around the sides of the cups.
  6. Bake the cups for 10-15 minutes or until the cookies are lightly golden around the top. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully scoop the cups out.
  7. Allow the cups to cool or eat warm. Serve the cups in a bowl and pour in some milk or serve over yogurt. Garnish with fresh berries.

Notes

The below calculations are only for the Cookie Cups. Milk and fresh berries are not included in the calculations.

http://fingerprickingood.com/2015/10/27/cookies-n-milk-breakfast-cups/

Nutrition Facts
Serving Size 1 Cookie Breakfast Cup
Servings Per Container 12

Amount Per Serving
Calories 204 Calories from Fat 93.6
% Daily Value*
Total Fat 10.4g 16%
Saturated Fat 6.5g 33%
Trans Fat g
Cholesterol 0mg 0%
Sodium 6.8mg 0%
Total Carbohydrate 27.7g 9%
Dietary Fiber 3.1g 12%
Sugars 8.4g
Protein 3.8g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Kid Approved & Diabetic Friendly Pre-Trick-or-Treat Meal

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Halloween is almost upon us once again. For many (especially those of you with freshly diagnosed kiddos), I’m sure the mere thought of Halloween and it’s candy-filled traditions is now the scariest part of this holiday for you. I know because I’ve been there and I admit that those first couple of Halloween’s after C was diagnosed with diabetes were pretty challenging and stressful.

After C was diagnosed with diabetes, we maintained that we never wanted to rob him of staple childhood experiences (like trick-or-treating) just because of diabetes. However, as we are all very aware, diabetes doesn’t ever decide to just take the night off either, so these holidays do unfortunately take some extra planning.

It’s taken several years, but I’ve finally learned that I need not dread the candy-filled holidays. With a good plan in place, that both you and your child have agreed on, holidays like Halloween can still be super fun and enjoyable for your type 1 kiddo.

With that in mind, this year I wanted to create a whole pre-trick-or-treating Halloween themed meal. I’ve seen so many cute ideas floating around, and I compiled the ones I thought would make the most kid and carb-friendly, balanced meal, and served it in a muffin tin. Here’s what’s inside:

Mummy Dogs (1 hot dog cut in 1/2 and wrapped in a strip of crescent roll dough and baked at 375F for 10-13 minutes)= 12 carbs
“Candy Corn” Veggies (yellow bell peppers, carrots, and cauliflower layered to resemble candy corn)= 4 carbs
Witches Broomsticks (cut 1 cheese stick into thirds, wrap one end with chives and insert a pretzel stick through the top)= 2 carbs
Clementine “Pumpkin” (1 peeled clementine with a small piece of celery inserted in the top)= 9 carbs
Dirt & Worms (sugar-free chocolate pudding cup topped with 1/2 crushed Oreo and 2 gummy worms)= 30 carbs
Silly Apple Monster (1/4 apple, strawberry slice, sunflower seeds and 2 googly eyes secured with peanut butter)= 8 carbs

Meal Total= 65 carbohydrates

Of course you can cater this to your own child’s appetite and likes/dislikes. If you’re wanting to cut back on carbs in anticipation of allowing your child to indulge in some trick-or-treating candy, just omit the dirt & worms and it will nearly cut the meal carb total in half.

Here are 3 more ideas of what you could fill your muffin tin with, that I have shared on t1everydaymagic.com:

I’d love to know…how do you navigate holidays like Halloween with diabetes? Feel free to share your tips/tricks in the comments!

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Baked Avocado & Egg

I have been on a major avocado kick lately. For some reason, I just can’t seem to get enough of them! I’ve been doing some experimenting with different ways to enjoy avocados and stumbled across the idea for Baked Avocado & Egg’s. They were everything I had hoped they would be and more.

With just 3 ingredients you can whip these up and get your day started off right. I made these for breakfast, but they would also make an excellent light lunch or even just a snack.

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These are super filling and taste excellent served with salsa on top. If your kiddo doesn’t typically like avocados, these are worth a try anyway. Once the avocado is baked it takes on a different consistency. It almost has a “fluffy” texture to it. It reminded me of a baked potato.

What are your favorite ways to eat avocado?

Baked Avocado & Egg

Baked Avocado & Egg

Ingredients

  • 1 avocado
  • 2 eggs
  • 1 Tablespoon shredded cheddar cheese
  • Salt & pepper, to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Cut avocado in half. Remove pit.
  3. Place avocado halves in a baking dish. Stabilize them with foil, if needed.
  4. Scoop out a bit of the flesh to make a larger well for the egg.
  5. Crack an egg into each of the avocado halves. Depending on the size of your avocado, you may have to remove some of the egg white.
  6. Top each half with 1/2 tablespoon shredded cheddar cheese.
  7. Sprinkle tops with salt and pepper.
  8. Bake for 15-20 minutes, or until egg is cooked.

Notes

Each serving has approximately: 486.8 Calories, 41.5g Total Fat, 17.5g Protein, 17.4g Carbohydrates, 13.5g Dietary Fiber, 1.3g Sugar, 376.2mg Cholesterol, 193.7 Sodium.

http://fingerprickingood.com/2015/01/27/baked-avocado-egg/

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PB&J Oatmeal Cookies

Are you in need of a cookie fix? If so, you’ll love these PB&J Oatmeal Cookies!

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With just 4 ingredients you can whip up these healthy and super kid-friendly treats for the kiddos in your life.

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Make these for an after school snack or pack them in your child’s lunch. No matter how you plan to enjoy them, they’re sure to be a hit!

PB&J Oatmeal Cookies

Yield: Makes 16 cookies

Serving Size: 2 cookies

PB&J Oatmeal Cookies

Recipe source: skinnytaste.com.

Ingredients

  • 2 medium ripe bananas, mashed
  • 1 cup of quick oats
  • 2 Tablespoons chunky peanut butter
  • 4 teaspoons sugar free jelly

Instructions

  1. Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray.
  2. Combine the mashed bananas and peanut butter in a medium bowl. Add the oats and mix until thoroughly combined.
  3. Place batter by tablespoons (little more than level) on the cookie sheet, making an indent with the back of the measuring spoon. Repeat until you have 16 cookies.
  4. Bake 15 minutes or until golden. Remove from oven and top each with 1/4 teaspoon jelly.

Notes

Each serving (2 cookies) has approximately: 94.2 Calories, 2.7g Total Fat, 2.5g Protein, 16.4g Carbohydrates, 2.1g Dietary Fiber, 4.6g Sugar, 0mg Cholesterol, 8.5 Sodium.

http://fingerprickingood.com/2015/01/20/pbj-oatmeal-cookies/

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Breakfast Kebobs

We are just a little over one week into our summer break here, and boy were we all ready for it! There are so many things I look forward to about summer days. One of many being the slower pace in the mornings. Now that I can officially cross lunch packing off of my morning duties, I like to channel that energy into making a more elaborate breakfast, instead of the quick breakfasts that the school year tends to necessitate.

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I decided to try these breakfast kebobs and my boys absolutely LOVED them! They ate every last bite of their kebob and were asking for seconds before I was even done assembling the rest of the skewers.

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They are quick to make and a well-rounded and better yet, low carb, breakfast I can feel good about giving my kiddos to jump-start their day.

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You can make as many or as few of these as your family needs. Do note that the recipe for the baked eggs will make quite a few mini egg cups. Just serve additional egg cups on the side, or refrigerate leftovers for the next morning.

You can adapt the ingredients to your own child’s likes. For instance, add another kind of fruit, or choose a different kind of cheese and meat. I’m certain you’ll find a combination that will leave your kiddos asking for seconds!

Breakfast Kebobs

Serving Size: 1 Kebob

Breakfast Kebobs

Recipe source: mamitalks.com.

Ingredients

    For Baked Egg Cups:
  • 5 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • Nonstick cooking spray
  • For Breakfast Kebobs:
  • Fresh Strawberries
  • Deli turkey breast OR ham
  • Colby cheese slices
  • Kitchen Utensils:
  • Mini muffin tin
  • Wooden skewers

Instructions

    For Baked Egg Cups:
  1. Preheat oven to 350º.
  2. Crack the eggs into mixing bowl and mix them well with the salt and milk.
  3. Spray a mini muffin tin with the nonstick cooking spray.
  4. Pour in the egg mixture, filling the tins about 3/4 full.
  5. Bake for approximately 10 minutes. Take the eggs out of the oven. Let them sit for 2 minutes.
  6. For Breakfast Kebobs:
  7. Wash the strawberries. Cut in halves.
  8. Cut the cheese into thin little squares (not too thin, remember they will be passed through the wooden skewer).
  9. Toast the waffles.
  10. Assembles the skewers. Thread the ingredients one by one. I like to assemble them like this; waffle, egg cup, cheese slice, turkey & fruit. Repeat each ingredient twice and end with a strawberry.

Notes

2 mini waffles= 6 carbs

1 baked egg cup= 0 carbs

1 medium strawberry= 1 carb

2 slices deli turkey breast= 0 carbs

2 slices Colby cheese= 0 carbs

1 kebob= Approximately 7 carbohydrates

http://fingerprickingood.com/2014/06/03/breakfast-kabobs/

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Two-Ingredient Mozzarella Sticks

I find that my cooking desires go in cycles. Sometimes I feel like making extravagant foods with lots of ingredients and experimenting. Other times I’m all about simplicity. I’m currently in a simplicity mode- trying to see what greatness can come from very few ingredients.

So when I saw these mozzarella sticks, they had me at “two ingredient”. I went right out and got the ingredients and I’m here to tell you…they are to.die.for!

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I made them in the afternoon and enjoyed them with my boys as an after school snack. The vote was unanimous…TWO THUMBS UP!

Now you might be thinking that 16 carbs is a lot for just one mozzarella stick, but 1 is quite filling. That’s not to say you won’t want two, but they are surprisingly filling.

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You could serve these with a side of marinara sauce as well. However, we just ate them plain and I didn’t feel a dip was needed.

Try them for yourselves! After taking one bite, you simply won’t believe that it only took two ingredients to make the deliciousness that are these mozzarella sticks!

Two-Ingredient Mozzarella Sticks

Serving Size: 1 Mozzarella Stick

Two-Ingredient Mozzarella Sticks

Recipe source: averiecooks.com.

Ingredients

  • 1 egg roll wrapper
  • 1 mozzarella sting cheese stick
  • Olive oil

Instructions

  1. Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
  2. Place cheese stick about 1 inch from the margin of the wrapper, fold the sides in, and roll up as tightly as possible. Place the bundle seam side down on baking tray.
  3. Optionally, very lightly spray or brush with olive oil.
  4. Bake for 10 to 12 minutes and remove tray from oven.
  5. Optionally, spray/brush with additional olive oil and flip stick to ensure it browns evenly on both sides.
  6. Return to oven and bake for about 5 to 8 additional minutes, or until golden brown or done to taste. Keep an eye on your sticks in the final moments of baking, and if you notice any leaking or bursting, remove from oven immediately.
  7. Sticks are best warm and fresh; serve immediately.

Notes

Each serving (1 mozzarella stick) has approximately 16g of carbs.

160 Calories; 6g Total Fat; 9g Protein; 16g Carbohydrate; 0g Dietary Fiber; 2g Sugar.

http://fingerprickingood.com/2014/02/05/two-ingredient-mozzarella-sticks/

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